국내 주요 식품(Key foods) 중 면류 제품의 영양성분 함량 비교
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 차승현 | - |
dc.contributor.author | 장금일 | - |
dc.contributor.author | 한인범 | - |
dc.contributor.author | 박우현 | - |
dc.contributor.author | 박상범 | - |
dc.contributor.author | 박세림 | - |
dc.contributor.author | 김병희 | - |
dc.contributor.author | 윤성원 | - |
dc.contributor.author | 김인환 | - |
dc.contributor.author | 천지연 | - |
dc.contributor.author | 신정아 | - |
dc.contributor.author | 김영화 | - |
dc.contributor.author | 신의철 | - |
dc.contributor.author | 서동원 | - |
dc.contributor.author | 이삼빈 | - |
dc.contributor.author | 성지혜 | - |
dc.contributor.author | 김소정 | - |
dc.contributor.author | 이준수 | - |
dc.date.accessioned | 2022-04-19T09:02:13Z | - |
dc.date.available | 2022-04-19T09:02:13Z | - |
dc.date.issued | 2021-10 | - |
dc.identifier.issn | 1225-4339 | - |
dc.identifier.issn | 2287-4992 | - |
dc.identifier.uri | https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/146326 | - |
dc.description.abstract | This study analyzed the nutritional composition (proximate composition, total dietary fiber, calories, minerals, fatty acids, and amino acids) of 10 noodle products (tteok ramyun, jjamppong ramyun, kimchi ramyun, instant udon, cup ramyun, jajangmyun, bibimmyun, cream spaghetti, ssalguksu, and milmyun), which account for 85% of the cumulative intake of one or more key nutrients, using data from the 7 th Korea National Health and Nutrition Examination Survey. The moisture contents of bibimmyun, jajangmyun, and cream spaghetti were lower than those of the other noodle products, whereas the crude fat, crude protein, carbohydrate, and calorie contents were the highest. Cream spaghetti had the highest mineral, fatty acid, and amino acid contents, followed by bibimmyun and jajangmyun. Ssalguksu had the lowest contents of most nutrients. These data could be used to populate a food composition database, which can provide consumers with the nutritional information about frequently consumed noodle products. Key words: key foods, noodle product, nutrient composition database, Korea | - |
dc.format.extent | 9 | - |
dc.language | 한국어 | - |
dc.language.iso | KOR | - |
dc.publisher | 한국식품영양학회 | - |
dc.title | 국내 주요 식품(Key foods) 중 면류 제품의 영양성분 함량 비교 | - |
dc.title.alternative | Comparison of Nutritional Composition of Noodle Products in Korean Key Foods | - |
dc.type | Article | - |
dc.publisher.location | 대한민국 | - |
dc.identifier.doi | 10.9799/ksfan.2021.34.5.449 | - |
dc.identifier.bibliographicCitation | 한국식품영양학회지, v.34, no.5, pp 449 - 457 | - |
dc.citation.title | 한국식품영양학회지 | - |
dc.citation.volume | 34 | - |
dc.citation.number | 5 | - |
dc.citation.startPage | 449 | - |
dc.citation.endPage | 457 | - |
dc.identifier.kciid | ART002769780 | - |
dc.description.isOpenAccess | N | - |
dc.description.journalRegisteredClass | kci | - |
dc.subject.keywordAuthor | Key words: key foods | - |
dc.subject.keywordAuthor | noodle product | - |
dc.subject.keywordAuthor | nutrient composition database | - |
dc.subject.keywordAuthor | Korea | - |
dc.identifier.url | https://koreascience.kr/article/JAKO202131452727690.page | - |
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